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Hay Rye’d

Kindred Spirits by | Oct 2016 | Issue #117

Crafted at Vena’s Fizz House in Portland, Maine.

This cocktail builds on the flavors already present in Lewiston, Maine-based Baxter Brewing’s Hayride Autumn Ale: ginger, peppercorns, orange peel, and American oak. We added smooth, warming rye from local distillery Stroudwater, plus black pepper vodka and ginger to give the cocktail a nice spice. Finally, orange, hops, and charred cedar bitters help to round out the flavors, creating a more complex final drink.

6 oz Baxter Brewing Hayride Autumn Ale (or another spiced Rye Ale, like Dieu du Ciel Route Des Épices or Cambridge Brewing Company’s rye Saison, Sgt. Pepper)
1 1/2 oz Stroudwater Distillery Rye
1/2 oz lemon juice
1/4 oz ginger simple syrup
1/4 oz ginger purée
1/4 oz Twenty 2 Black Peppercorn Flavored Vodka
4 drops Black Cloud Charred Cedar Bitters
4 drops Bittercube Orange Bitters
4 drops Dillon’s Hops Bitters

Combine all ingredients (excluding the beer) in a cocktail shaker with ice, shake well, and pour into glass. Top with beer, stir, and enjoy. Need help? Watch the how-to video